Food Storage & Other Adventures in Motherhood

Food Storage Friday: Orange Blueberry Bread

by heather

I found this recipe on A Bountiful Kitchen when looking for a good blueberry muffin recipe. I tried a few and this was my favorite. It is a little time consuming to do on a regular basis, read: this recipe creates a whole lot of dirty dishes but they do make delicious muffins. Or bread. After the first time I just started pouring the batter into bread pans because it was easier and it worked. And of course I made several changes, like using more food storage ingredients, because that’s how I roll. (Although her pictures turned out significantly better than mine. Either way you should try this, it’s delicious.)

Orange Blueberry Bread

Food Storage Ingredients:
1 cup sugar (bread) + 1 tsp (blueberry topping) + 1/3 cup (orange topping)
1 cup whole wheat flour
1 1/2 cups all purpose white flour
2 1/2 tsp baking powder
1 tsp salt
4 Tablespoons pureed white beans*
1/4 cup oil
1 1/2 tsp vanilla

Fresh Ingredients:
2 cups fresh (or frozen & thawed) blueberries
4 tsp grated orange zest
1 cup buttermilk
2 eggs

Blueberry topping
1.Bring 1 cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Mash berries with a

The muffin version

fork and stir frequently. Cook until berries are broken down and mixture is thickened. (About 6 minutes.) 2. Cool to room temperature.

Orange topping
1. Mix 1/3 cup sugar and 2 teaspoons grated orange zest. I’ve found that the fastest and easiest way to make citrus zest is to peel off strips with a vegetable peeler and then chop it up in a food processor or blender.

Bread
1. Mix flours, baking powder and salt in a large bowl. 2. In a second large bowl whisk eggs and 1 cup of sugar until combined. 3. At this point is where I generally preheat the oven to 425 degrees. 4. Add remaining wet ingredients and orange zest to eggs.  5. Using a spatula gradually combine dry and wet mixtures. Don’t over mix. 6. Fold in blueberries.

Slightly lumpy batter with blueberries

7. Divide batter between two greased bread pans. Divide blueberry mixture between loaves and swirl into top of batter. 8. Evenly cover loaves with orange sugar. Bake for 35 minutes or until golden brown.

Notes: You may be thinking that pureed beans in baked goods sounds pretty weird. Just trust me on this. For those

1 can white beans + 2 T H20= 1 1/4 cup beans

of you have not yet heard me wax lyrical on the wonders of beans, pureed beans are a high protein, high-fiber, fat-free alternative to butter or shortening in baked goods. I made these with and without butter and my husband couldn’t tell a difference. I discovered that the bread with beans cooks slightly faster than the bread with butter.


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